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Hazelnut Mocha Ice Cream
by Stacey Doyle
644
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36
644
Title:
Hazelnut Mocha Ice Cream

Author:
Stacey Doyle

Description:

Cool yourself off with a smooth and creamy Hazelnut Mocha Ice Cream! You can make this as a no-churn option or add it to your ice cream maker and serve it up as topped off with drizzles of dark chocolate syrup and toasted, crushed hazelnuts. For more of a caffeine boost , add to 1 - 2 scoops of the ice cream, a couple of tablespoons of Kohana concentrate and serve.

Ingredients

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk

6-8 tbsp Kohana Original Concentrate

4-6 heaping tbsp chocolate hazelnut spread

1 tbsp vanilla extract

Hazelnut brittle, to serve

Chocolate syrup, store bought, to serve

Kohana original cold brew concentrate, to serve

Hazelnut Brittle

Ingredients

1/2 cup, Hazelnuts, roughly chopped

1 tbsp unsalted Butter

1 tbsp Honey

Directions

In a large bowl, use a stand or handheld mixer and whip the heavy cream until stiff peaks form. Add in the hazelnut chocolate spread, and blend in well. Pour in the Kohana original concentrate, sweetened condensed milk, and vanilla extract and continue to blend until well combined. Chill the cream mixture in the refrigerator for at least 30 minutes, then transfer to an ice cream maker and freeze according to directions or place in a freezer proof dish, cover with plastic wrap or aluminum foil and freeze for at least 4-6 hours or overnight.

Hazelnut Brittle

In a small skillet, melt the butter and add in the roughly chopped hazelnuts and honey, cooking over medium high heat for about 2-3 minutes and stirring frequently to prevent burning. Transfer the hazelnuts to a parchment lined chopping board or plate and allow to cool until ready to serve.

To Serve: Drizzle the chocolate sauce over the bottom, layer with the hazelnut brittle and a scoop of the Hazelnut Mocha Ice Cream, followed by a teaspoon of Kohana original concentrate. Repeat layering 1-2 more times and finish off hazelnut brittle. Serve immediately and enjoy!

Description:

Cool yourself off with a smooth and creamy Hazelnut Mocha Ice Cream! You can make this as a no-churn option or add it to your ice cream maker and serve it up as topped off with drizzles of dark chocolate syrup and toasted, crushed hazelnuts. For more of a caffeine boost , add to 1 - 2 scoops of the ice cream, a couple of tablespoons of Kohana concentrate and serve.

Ingredients

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk

6-8 tbsp Kohana Original Concentrate

4-6 heaping tbsp chocolate hazelnut spread

1 tbsp vanilla extract

Hazelnut brittle, to serve

Chocolate syrup, store bought, to serve

Kohana original cold brew concentrate, to serve

Hazelnut Brittle

Ingredients

1/2 cup, Hazelnuts, roughly chopped

1 tbsp unsalted Butter

1 tbsp Honey

Directions

In a large bowl, use a stand or handheld mixer and whip the heavy cream until stiff peaks form. Add in the hazelnut chocolate spread, and blend in well. Pour in the Kohana original concentrate, sweetened condensed milk, and vanilla extract and continue to blend until well combined. Chill the cream mixture in the refrigerator for at least 30 minutes, then transfer to an ice cream maker and freeze according to directions or place in a freezer proof dish, cover with plastic wrap or aluminum foil and freeze for at least 4-6 hours or overnight.

Hazelnut Brittle

In a small skillet, melt the butter and add in the roughly chopped hazelnuts and honey, cooking over medium high heat for about 2-3 minutes and stirring frequently to prevent burning. Transfer the hazelnuts to a parchment lined chopping board or plate and allow to cool until ready to serve.

To Serve: Drizzle the chocolate sauce over the bottom, layer with the hazelnut brittle and a scoop of the Hazelnut Mocha Ice Cream, followed by a teaspoon of Kohana original concentrate. Repeat layering 1-2 more times and finish off hazelnut brittle. Serve immediately and enjoy!